The dough continued to slowly grow in the fridge, holding up exceptionally well for this recipe which was made three days later.

I also made a homemade barbecue sauce for the pizza. I find the bottled sauces in Germany to be way too sweet. After tossing a bunch of ingredients in a pot and letting them cook together, I was left with a delicious, tangy, smoky and sweet barbecue sauce.

I used a bit less than 1/4 cup of the sauce directly on the pizza dough then used another 1/2 cup to cook the chickpeas in. I was left with enough sauce to fill a medium sized jar which is now hanging out in the fridge, waiting to be used.

I topped the sourdough crust and BBQ sauce with freshly shredded gouda cheese.

As mentioned earlier, I cooked about 1 cup of drained and rinsed canned garbanzo beans in 1/2 cup of BBQ sauce. I let the sauce cook until it had reduced and thickened around the chickpeas.

On top of the cooked BBQ chickpeas, I placed a few plain chickpeas, a sprinkle of smoked paprika, thinly sliced red onions and fresh mozzarella cheese.

The pizza was cooked at a moderately high temperature until the crust and cheese were golden brown. Sprinkled with finely sliced basil leaves, this pizza was good to go!

Delicious!

Homemade BBQ Sauce

(I sort of tossed in ingredients as I went along so this is more of an estimate than an exact recipe. Adjust the spices to fit your tastes.)

Makes about 2 cups BBQ sauce

Ingredients

1/3 cup molasses

2 Tbsp. sugar

1 Tbsp. vegetable oil

2 Tbsp. finely chopped red onion

1 cup ketchup

1 tsp. tamarind paste

1 tsp. apple cider vinegar

1 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. black pepper

1/2 tsp. chili powder

1/ tsp. ground mustard

1 tsp. smoked paprika

red pepper flakes to taste

Method

Whisk all ingredients together in a small sauce pan. Heat to a boil, stirring constantly. Reduce heat to low and simmer until the sauce reaches a desirable consistency.